{"id":1641,"date":"2010-12-13T02:46:43","date_gmt":"2010-12-12T18:46:43","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=1641"},"modified":"2013-05-02T12:21:15","modified_gmt":"2013-05-02T04:21:15","slug":"fried-hokkien-mee-ii","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=1641","title":{"rendered":"Fried Hokkien Mee II (Sotong Mee Without Sotong Please)"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-1642\" title=\"Fried Hokkien Mee\" alt=\"\" src=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/12\/Fried-Hokkien-Mee.jpg\" width=\"650\" height=\"414\" srcset=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/12\/Fried-Hokkien-Mee.jpg 700w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/12\/Fried-Hokkien-Mee-300x191.jpg 300w\" sizes=\"auto, (max-width: 650px) 100vw, 650px\" \/><\/p>\n<p style=\"text-align: justify;\">That&#8217;s especially for the guy who can&#8217;t stomach chewy, stretchy and supposedly sludgy stuff like sotong and fish maw. I didn&#8217;t believe it at first when he told me that&#8217;s how he orders his Sotong Mee at hawker centres!<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\">This is just one version of fried Hokkien Mee, with the alternative, darker and perhaps Malaysian version found <span style=\"text-decoration: underline;\"><strong><a title=\"Hokkien Mee\" href=\"https:\/\/peepor.net\/pint\/blog\/?p=583\" target=\"_blank\">here<\/a><\/strong><\/span>. I&#8217;m still confused by the fact that both are termed similarly within the same dialect group, though I suspect this is a result of differences across the Straits. I personally prefer this whiter version for a very simple reason &#8211; I grew up eating this version. My parents used to buy them from the West Coast wet market, just opposite the Ginza Plaza (now renamed as the West Coast Plaza). I wonder if the stall is still there&#8230;?<\/p>\n<p style=\"text-align: justify;\"><strong><em>Ingredients<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Prawn: 5, deveined, with heads and shells (except tail) removed for the stock<\/li>\n<li style=\"text-align: justify;\">Water: 3 cups<\/li>\n<li style=\"text-align: justify;\">Salt: a pinch<\/li>\n<li style=\"text-align: justify;\">Oil: 2 tbsp<\/li>\n<li style=\"text-align: justify;\">Pork belly: 100g, sliced thinly<\/li>\n<li style=\"text-align: justify;\">Dark soya sauce: 1 tsp<\/li>\n<li style=\"text-align: justify;\">Light soya sauce: 3 tsp<\/li>\n<li style=\"text-align: justify;\">Shallot: 1, chopped<\/li>\n<li style=\"text-align: justify;\">Egg: 1<\/li>\n<li style=\"text-align: justify;\">Yellow egg noodles: 150g<\/li>\n<li style=\"text-align: justify;\">Thick Bee Hoon: 150g<\/li>\n<li style=\"text-align: justify;\">Bean sprouts: 150g<\/li>\n<li style=\"text-align: justify;\">Corn flour mixture: 1 tsp corn flour and 2 tsp stock<\/li>\n<li style=\"text-align: justify;\">Ground white pepper: to taste<\/li>\n<li style=\"text-align: justify;\">Chilli: 1 tbsp<\/li>\n<li style=\"text-align: justify;\">Lime (calamasi): 1\/2<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong><em>Method<\/em><\/strong>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Cook the stock by boiling the prawn heads shells in the water for 30min over medium heat. Add a pinch of salt to taste.<\/li>\n<li style=\"text-align: justify;\">Heat 1 tbsp oil. Fry pork belly with 1 tsp dark soya sauce and 1 tsp light soya sauce.<\/li>\n<li style=\"text-align: justify;\">Add prawns and fry with pork till cooked. Remove and set aside.<\/li>\n<li style=\"text-align: justify;\">Heat 1 tbsp oil in saucepan and fry shallots till fragrant.<\/li>\n<li style=\"text-align: justify;\">Crack the egg in and stir fry with shallots till cooked.<\/li>\n<li style=\"text-align: justify;\">Add egg noodles, bee hoon, 1 cup stock and 2 tsp light soya sauce. Mix well.<\/li>\n<li style=\"text-align: justify;\">Cover saucepan with lid. Simmer over medium heat for 3-4min.<\/li>\n<li style=\"text-align: justify;\">Add bean sprouts to noodles. Mix and leave to simmer for 1 min. Add more stock if it&#8217;s too dry.<\/li>\n<li style=\"text-align: justify;\">Add the pork belly, prawns and corn flour mixture to the noodles.<\/li>\n<li style=\"text-align: justify;\">Add pepper to taste.<\/li>\n<li style=\"text-align: justify;\">Serve on plate with chilli and lime.<\/li>\n<\/ol>\n<p style=\"text-align: justify;\"><strong><em>Tricks<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">The right stock helps to enhance the fragrance of the dish. Chicken stock would work just as well.<\/li>\n<li style=\"text-align: justify;\">It&#8217;s also important to ensure that the dish is &#8216;wet&#8217; enough, so add more stock if needed while cooking, but not too much such that it drowns the bean sprouts.<\/li>\n<\/ul>\n<p><strong><em>Fiery rating:<\/em><\/strong><br \/>\n\ud83d\ude08 \ud83d\ude08<\/p>\n<p><strong><em>Serving<\/em><\/strong>:<br \/>\n1 person<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=1641\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>That&#8217;s especially for the guy who can&#8217;t stomach chewy, stretchy and supposedly sludgy stuff like sotong and fish maw. I didn&#8217;t believe it at first when he told me that&#8217;s how he orders his Sotong Mee at hawker centres!<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[132,22],"tags":[96,226],"class_list":["post-1641","post","type-post","status-publish","format-standard","hentry","category-chinese","category-noodles","tag-hokkien","tag-stir-fried"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1641","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1641"}],"version-history":[{"count":13,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1641\/revisions"}],"predecessor-version":[{"id":5201,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1641\/revisions\/5201"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1641"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1641"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1641"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}